Whisk in mustard and honey, Worcestershire sauce, apple cider vinegar, salt, and pepper. Reduce heat to low and simmer the sauce until thickened, 3 to 5 minutes. Set aside.

These honey mustard chicken thighs are baked to perfection with colorful veggies and a sweet-tangy mustard sauce. It's an easy dinner that's beautiful to look at, too!

Toss chicken in a large shallow bowl with dry mustard, salt, garlic, paprika, cayenne, and black pepper until evenly seasoned. Whisk egg, honey mustard, and hot sauce together in a second large ...

In a large bowl, stir together the mustard, honey, 3 tablespoons of the olive oil, 1 teaspoon of the garlic powder, the red pepper flakes, and 1 teaspoon salt. Reserve 3 tablespoons of the sauce ...

For the marinade, mix together the garlic, honey, vinegar, both mustards and soy sauce. Marinate the chicken for approximately one hour in this marinade (not any longer). Meanwhile simmer the rice ...

Don’t sauce the wings too early. Most sauces have sweet elements. In this case, it’s honey, which will scorch in a hot oven when cooked for more than 10 minutes.

A honey mustard marinated chicken uses lemon to complement and lighten savory winter rosemary in order to tie in more “springy” sides. These include a lemony asparagus quinoa and a Brussels ...

While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until thoroughly mixed. Add the chicken pieces to the slow cooker, skin-side up, cover and ...